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Rhubarb-and-Strawberry Crisp

Yield 6 Servings

Ingredients

  • 1 pound rhubarb, chopped
  • 2 pints strawberries, hulled and halved lengthwise, large strawberries quartered
  • 1/2 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 cup rolled oats
  • 1 cup firmly packed brown sugar
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 stick (1/4 lb.) cold unsalted butter, cut into cubes
  • 1 cup walnuts, chopped
  • 1 pint vanilla ice cream

Nutrition Information

  • calories 787
  • fat 36 g
  • satfat 15 g
  • protein 10 g
  • carbohydrate 111 g
  • fiber 7 g
  • cholesterol 91 mg
  • sodium 125 mg

How to Make It

  1. Preheat oven to 375°F. Grease a 2 1/2-quart shallow ceramic or glass baking dish.

  2. In a large bowl, combine rhubarb, strawberries and vanilla. In a small bowl, whisk together granulated sugar and cornstarch. Stir into fruit mixture. Pour fruit into prepared baking dish.

  3. In a bowl, combine oats, brown sugar, flour, cinnamon, salt and nutmeg. Using your fingers, pinch butter into dry ingredients until combined. Stir in nuts. Spread topping evenly on fruit.

  4. Place dish on foil-lined baking sheet and bake crisp until topping is golden brown and fruit is bubbling, about 45 minutes. Let cool for 10 minutes. Serve warm with vanilla ice cream.